Quinoa Breakfast Bowl

Preparation info

    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Quinoa is an ancient grain that originated in the Andes, grown by the Incas. It is rich in protein and fiber and has a nutty flavor. When paired with fresh fruits and soy milk, it makes for a most wonderfully delicious and healthful breakfast. Quinoa is readily available in supermarkets.


  • 1 cup organic quinoa
  • 1 cup orange juice, freshly squeezed if possible
  • 1 cup organic soy milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 3 organic peaches, pitted and cut into medium dice
  • 1 cup blueberries
  • ¼ cup sliced almonds
  • 4 teaspoons organic flax oil (optional)
  • Additional soy milk for pouring over quinoa


    1. Measure the quinoa into a medium-size pot. Add the orange juice, soy milk, maple syrup, cinnamon, and cardamom into the pot. Stir to combine. Cover and bring to a boil over high heat. When the mixture reaches a boil, reduce the heat to low. Cover and simmer for about 12 minutes, or until the liquid is absorbed and the quinoa grains are tender.
    2. Spoon into individual bowls. Divide the peaches, blueberries, and almonds evenly and place on the quinoa. Drizzle a teaspoon of organic flax oil over the top of each. Serve additional soy milk to thin as you please.